Preparation

1) Put the red cabbage, fennel, chives and bacon in a large bowl and set aside.

2) In a small bowl whisk together the mayo, lemon juice, vinegar, mustard and fennel fronds. Season with salt and pepper to taste.

3) Add the dressing to the cabbage mixture and toss together to combine. Season a bit more if necessary. Pop it in the fridge for a least 30 minutes before serving. It really tastes best once it has time to chill.

This is not your usual heavy mayo based coleslaw. This is light, crisp, tangy and oh so delicious. Give it a try I promise that once you have a bite of this you will never make anther coleslaw.